Welcome to 2019, another year bound to be filled with success and – without doubt – drama. On top of the pile is Brexit – will they, won’t they – and we’ve commissioned a Kiwi expert to tell us what to expect (see below). There’s plenty to read this month…new food tampering laws mooted, Westland’s dairy industry celebrating 150 years, what’s smokin’ down Taranaki way, Maori culture being abused in product branding and opening factories up to public tours.

Have a great February.

Kathryn Calvert

Editor NZ FOODTechnology

Sponsored

A new joint venture aims to provide Kiwi SME exporters a greater presence and an improved representation at the negotiation table with the world’s largest international shipping companies in the wake of changing global trends. Continue →

A new British survey has found that food factory managers keep themselves awake at night worrying about five scenarios…
Safety standards being compromised to meet production targets, food fraud, third-party hygiene audits, allergy management and emerging risks. Continue →

Cornish Kern, an alpine-style cheese made by the UK’s Lynher Dairies Cheese Company, has been crowned World Champion Cheese at the 30th annual World Cheese Awards, after just a few years in development. Continue →

Food and beverage companies are among a throng of other industries keen to get involved with the 480ha Ruakura Inland Port and logistics hub development, built by Tainui Group Holdings in Hamilton and earmarked for opening next year. Continue →

Entries are now open for the 2018 Packaging & Processing Innovation & Design Awards (PIDA) which are designed to recognise companies and individuals who are making a significant difference in their field in Australia and New Zealand. Continue →

Assessing HAZOP and Hygiene Design Requirements in Reducing Chemicals and Increasing Assembly Safety
With spray driers now being specifically built to manufacturer higher yield products such as nutritional and specialty powders, many process and quality professionals are looking at “how can we assemble, operate and increase cleanability of nozzles, meet our stringent audit, HACCP and HAZOP risk identifiers, but still operate a complex atomising nozzle, that has threads, high-pressure o-rings etc. Continue →

Assessing HAZOP and Hygiene Design Requirements in Reducing Chemicals and Increasing Assembly Safety
With spray driers now being specifically built to manufacturer higher yield products such as nutritional and specialty powders, many process and quality professionals are looking at “how can we assemble, operate and increase cleanability of nozzles, meet our stringent audit, HACCP and HAZOP risk identifiers, but still operate a complex atomising nozzle, that has threads, high-pressure o-rings etc. Continue →

Free Newsletter

About NZ FOODtechnology

Technology, R&D and investment support are the foundation blocks for New Zealand to achieve the government mandated $160 billion worth of food and beverage exports by 2025.

NZ FOODtechnology will be at the cutting edge of this development. Its team of writers and specialist contributors will ensure a targeted readership of food innovators and entrepreneurs have knowledge of the tools available to complete the mission, while leaving untouched a solid international reputation for integrity, ingenuity and dependability.